Cooking Beef Kabobs on the Stove
These elementary, salubrious Beef Shish Kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop!
If you're looking for a new or dissimilar way to enjoy reddish meat and seasonal vegetables this summertime, and then these Beef Shish Kabobs are simply the respond.
While chicken is a user-friendly choice for family suppers, information technology's also nice to work beefiness into the regular rotation. Put some steak on a skewer and you'll have a very happy crew effectually the table!
What kind of beefiness practise yous use for shish kabobs?
I adopt beefiness tenderloin for this recipe, merely tiptop sirloin will also work well.
While beefiness tenderloin can be a pricey cut of meat, you will only demand about one lb. to feed the family, since you lot're too loading your kabob skewers with plenty of fresh, filling vegetables. Stretch that meat and go far last!
I had some organic, grass-fed beef tenderloin kabob meat from my recent Moink Box, which worked perfectly here. I didn't even have to cut upwardly the beef, since it came diced and packaged in a 1-lb. portion. You know I love a good shortcut!
These beef shish kabobs are peculiarly delicious thanks to the quick homemade marinade that I use to prep the meat and to baste the vegetables.
Information technology'south a simple combination of olive oil, ruby wine vinegar, garlic, onion, and other herbs.
This marinade highlights the fresh, loftier-quality ingredients without overpowering the meal.
How long do you cook beef shish kabobs on the grill?
You'll discover that I separated my beef and vegetables onto individual skewers, rather than alternating all of the ingredients together on the same skewers. This is because the different ingredients demand dissimilar amounts of time to cook, so it gives you more control over when you pull them off of the grill (or out of the oven).
The beefiness skewers cook on the grill, under the broiler, or on a stovetop grill pan for a full of about xvi-20 minutes (turning regularly). The tomato skewers volition melt much faster, while the peppers and onions may need a few minutes longer. Simply keep an eye on your kabobs and pull each skewer off when information technology'due south done to your liking.
You might relish the beef shish kabobs on their own as a consummate meal, or y'all may prefer an additional side. I would advise serving the kabobs with rice, over cauliflower rice, or simply with a loaf of fresh, crusty French bread.
If you desire to get even fancier, try stuffing the beef shish kabobs in big fluffy pitas and garnishing them with Tzatziki sauce. Mmmmm....you won't regret that conclusion!
If yous've tried these Beef Shish Kabobs or whatever other recipe onThe Seasoned Mom, then don't forget torate the recipe and leave me a comment below! Yous tin can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Beef Shish Kabobs
These simple, salubrious Beef Shish Kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop!
Servings 4 people
Calories 408.5 kcal
- i lb. beef tenderloin or height sirloin, cut into one ½ inch cubes
- ½ cup olive oil
- 2 tablespoons ruddy wine vinegar
- ii tablespoons lemon juice
- i clove garlic, minced
- i teaspoon dry out mustard
- 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon minced fresh oregano or ½ teaspoon stale oregano
- i teaspoon common salt
- ¼ teaspoon pepper
- one sweet onion
- viii cherry or grape tomatoes
- 2 sweet bell peppers (any color), seeded and cut into 1 ½-inch squares
- 8 ounces fresh white mushrooms, stems removed
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Cut onion in half. Grate half of the onion and combine in a measuring cup with oil, vinegar, lemon juice, garlic, mustard, thyme, oregano, salt, and pepper.
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Cut the other one-half of the onion into 1 ½-inch squares. Set aside.
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Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the pocketbook, seal, and air-condition. Marinate beef for at least i hour, or up to overnight.
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Set aside the remaining marinade to use for basting after.
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When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the purse.
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Thread beef and vegetables onto divide skewers (if using wooden skewers, exist sure to soak them in water first).
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Brush vegetable skewers with reserved marinade.
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Broil kabobs 3 inches from heat for eight minutes. Turn and broil an additional 8 – ten minutes, or until done. Proceed an eye on the vegetables – the tomatoes tend to cook a chip faster, while the peppers and onions may need an extra minute of cooking fourth dimension. Just remove each skewer from the broiler (or grill) when cooked to desired tenderness.
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Alternatively, you can grill the shish kabobs for about 20 minutes, turning regularly.
Serving: 1 /4 of the beef and vegetables with 2 T. marinade | Calories: 408.5 kcal | Carbohydrates: 9.vii k | Protein: 24.eight grand | Fat: 30.8 g | Saturated Fat: ix.9 chiliad | Polyunsaturated Fat: ii.4 g | Monounsaturated Fat: fifteen.vi thousand | Cholesterol: 77.1 mg | Sodium: 257.8 mg | Potassium: 744.2 mg | Fiber: 2.vii g | Sugar: three.7 g
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